Mediterranean Recipes
Explore 28 authentic Mediterranean dishes. Import them into your Cook Planner weekly calendar.
Baked Gigantes Plaki
Plump Greek butter beans slow-baked in an unctuous sauce of sweet tomatoes, extra virgin olive oil, garlic, sweet yellow onions, warm spices, fresh dill, and crumbled salty feta.
Cacio e Pepe
Prep Time: 10 mins Cook Time: 15 mins Timeless Roman pasta masterclass crafted with bronze-cut tonnarelli spaghetti, freshly toasted cracked black peppercorns, and finely microplaned Pecorino Romano cheese emulsified with starchy pasta cooking water into an ultra-creamy, glossy sauce without any cream or butter. 1. Bring a large pot of water to a boil and season lightly with salt (less than usual, as Pecorino is naturally salty). 2. Drop tonnarelli or spaghetti into boiling water and cook until 2 minutes shy of al dente. 3. In a wide stainless steel skillet or pan, toast freshly coarse-ground black pepper over medium heat until fragrant and slightly smoking. 4. Ladle half a cup of starchy pasta water into the skillet with the toasted pepper, creating a bubbling pepper broth. 5. In a separate bowl, whisk finely grated Pecorino Romano cheese with a ladle of warm pasta water until a thick, smooth cheese paste forms. 6. Transfer al dente pasta directly into the pepper pan, tossing vigorously over low heat to coat strands. 7. Remove pan from heat, wait 20 seconds, then vigorously stir in the Pecorino cream paste until it emulsifies into a silky, velvety coating. 8. Plate immediately with an extra dusting of Pecorino Romano and cracked black pepper.
Calamari alla Griglia
Tender whole squid scored and charred over high heat on a screaming-hot grill, brushed with a Sicilian salmoriglio dressing of extra virgin olive oil, fresh lemon juice, garlic, wild oregano, and flat-leaf parsley.
Caponata
Prep Time: 20 minutes | Cook Time: 30 minutes Step 1: Cut eggplants into 1-inch cubes, toss with salt, and drain in a colander for 20 minutes to purge bitter moisture. Pat dry thoroughly with paper towels. Step 2: Heat olive oil in a large skillet and shallow-fry eggplant cubes in batches until golden and tender (8-10 minutes). Transfer to a plate. Step 3: In the same skillet, sauté diced celery, red bell pepper, and yellow onion in olive oil until soft. Stir in minced garlic, tomato paste, crushed canned tomatoes, capers, green olives, golden raisins, and toasted pine nuts. Step 4: Whisk red wine vinegar and sugar together, pour into the sauce, and simmer for 5 minutes. Fold in fried eggplant, fresh basil, black pepper, and salt. Simmer gently on low for 10 minutes until glossy and rich. Serve at room temperature with crusty sourdough bread.
Champiñones al Ajillo
Sizzling Spanish garlic mushrooms sautéed in extra virgin olive oil with thin-sliced garlic, red pepper flakes, dry sherry, and flat-leaf parsley.
Creamy Sun-Dried Tomato Salmon
Pan-seared crisp-skin salmon fillets nestled in a rich garlic, sun-dried tomato, baby spinach, parmesan, and heavy cream pan sauce.
Crispy Feta Spanakorizo Bowl
Classic Greek spinach rice pilaf infused with fresh dill, lemon zest, and extra virgin olive oil, topped with golden pan-seared sesame-crusted feta cheese.
Fennel tea
Digestive fennel tea.
Fideua
Valencian coastal specialty crafted with golden toasted short fideo noodles cooked in a rich saffron-infused seafood broth with squid rings, juicy prawns, sweet paprika, and topped with dollops of creamy homemade garlic alioli.
Greek Lemon Herb Spatchcock Chicken
Juicy roasted spatchcock chicken marinated with Greek oregano, garlic, extra virgin olive oil, and fresh lemon juice over roasted golden potatoes.
Italian Creamy Tuscan Sun-Dried Tomato Salmon
Pan-seared salmon fillets simmered in a luscious garlic, sun-dried tomato, baby spinach, and Parmesan cream sauce.
Kolokithokeftedes
Prep Time: 25 minutes | Cook Time: 15 minutes Step 1: Grate fresh zucchini into a colander, toss with salt, and rest for 15 minutes. Squeeze zucchini firmly in cheesecloth to extract all excess liquid. Step 2: In a mixing bowl, combine squeezed zucchini with crumbled feta cheese, chopped scallions, red onion, grated garlic, fresh dill, fresh mint, lemon zest, black pepper, beaten eggs, flour, and baking powder until a thick batter forms. Step 3: Heat olive oil in a wide frying pan over medium-high heat until shimmering (175°C / 350°F). Step 4: Drop spoonfuls of batter into the hot oil, flatten slightly, and fry for 3-4 minutes per side until deeply golden and crispy. Drain on paper towels and serve immediately with cool Greek yogurt tzatziki and lemon wedges.
Lemon Herb Orzo Chicken Skillet
One-pan Mediterranean skillet of golden seared chicken thighs nestled in creamy lemon-dill orzo with baby spinach, marinated artichoke hearts, Kalamata olives, and crumbled feta cheese.
Lemon Orzo Chicken
Tender pan-seared chicken thighs simmered with orzo pasta, lemon juice, chicken broth, and baby spinach.
Melanzane alla Parmigiana
Southern Italian baked comfort classic of golden roasted eggplant layered with rich San Marzano tomato marinara, fresh mozzarella, aged Parmigiano-Reggiano, and fragrant fresh basil.
Pasta all'Amatriciana
Prep Time: 15 minutes | Cook Time: 20 minutes Step 1: Slice cured guanciale into thick matchsticks. Place in a cold wide skillet over medium-low heat to slowly render the pork fat until the exterior is deeply browned and crisp (7-8 minutes). Transfer crispy guanciale to a plate, leaving rendered fat in pan. Step 2: Deglaze the skillet with dry white wine over high heat, scraping up browned bits. Add crushed red chili flakes (peperoncino) and crushed San Marzano whole peeled tomatoes. Simmer gently over medium heat for 12-15 minutes until sauce thickens and glistens. Step 3: Cook bucatini pasta in a large pot of boiling salted water until 2 minutes shy of al dente. Reserve 1 cup of starchy pasta cooking water. Step 4: Transfer pasta directly into the tomato sauce. Toss vigorously over high heat with reserved pasta water to emulsify. Remove from heat, fold in crispy guanciale, finely grated Pecorino Romano cheese, and freshly cracked black pepper until every strand is coated in velvety crimson sauce.
Pasta alla Gricia
Classic Roman pasta dish made with crispy guanciale, finely grated Pecorino Romano, starchy pasta water emulsion, and toasted black pepper.
Pistachio Pesto Pasta with Burrata
Al dente artisanal pasta enrobed in a rich emerald Sicilian pistachio pesto with fresh basil, extra virgin olive oil, Parmigiano-Reggiano, and topped with a creamy torn sphere of fresh burrata.
Pollo alla Cacciatore
Prep Time: 20 mins Cook Time: 45 mins Classic Italian Hunter's Style braised chicken thighs seared in extra virgin olive oil and simmered with cremini mushrooms, sweet bell peppers, garlic, fresh rosemary, dry white wine, and San Marzano crushed plum tomatoes. 1. Season bone-in chicken thighs with sea salt and freshly cracked black pepper; dust lightly with flour. 2. Heat olive oil in a large Dutch oven over medium-high heat; sear chicken thighs skin-side down until golden brown and crisp, then set aside. 3. In the same pot, sauté yellow onion, garlic, bell peppers, and sliced cremini mushrooms for 6-8 minutes until tender. 4. Pour in dry white wine to deglaze the pot, scraping up caramelized browned bits, and simmer until reduced by half. 5. Stir in crushed plum tomatoes, tomato paste, fresh rosemary sprigs, fresh thyme, kalamata olives, and red pepper flakes. 6. Return chicken thighs to the pot, cover, and braise on low heat for 30 minutes until chicken is tender and sauce is rich. 7. Finish with fresh flat-leaf parsley and serve with crusty artisan bread or polenta.
Sicilian Pasta alla Norma
Classic Sicilian pasta featuring golden pan-fried eggplant tossed with a rich garlic tomato-basil sauce, topped with grated Ricotta Salata cheese.
Soutzoukakia Smyrneika
Prep Time: 25 minutes | Cook Time: 35 minutes Step 1: Soak stale crustless white bread slices in dry red wine for 5 minutes, then squeeze firmly to remove excess liquid. In a bowl, combine ground beef, ground lamb, squeezed bread, grated garlic, ground cumin, beaten egg, olive oil, salt, and black pepper. Knead vigorously for 4 minutes until sticky and cohesive, then shape into oblong football-shaped meatballs. Step 2: Dredge meatballs lightly in all-purpose flour. Heat olive oil in a wide deep skillet over medium-high heat and sear meatballs on all sides for 5-6 minutes until nicely browned. Transfer to a plate. Step 3: In the same skillet, sauté finely diced yellow onion and minced garlic in olive oil for 3 minutes. Deglaze with red wine, scraping up browned bits. Stir in tomato paste, crushed canned San Marzano tomatoes, cinnamon stick, ground cumin, allspice, sugar, salt, and water. Simmer sauce for 10 minutes. Step 4: Gently submerge browned meatballs into the spiced tomato sauce. Cover skillet and simmer gently on low heat for 20 minutes until meatballs are melt-in-your-mouth tender and sauce is thick and fragrant. Remove cinnamon stick, garnish with chopped flat-leaf parsley, and serve over fluffy buttered rice pilaf or mashed potatoes.
Spaghetti all'Assassina
Bari-style killer spaghetti cooked risotto-style directly in an iron skillet with tomato paste broth, garlic, and fiery peperoncino until deeply scorched, smoky, and crisp.
Spaghetti alla Nerano
Prep Time: 15 minutes | Cook Time: 25 minutes Step 1: Slice green zucchinis into thin 2mm coins. Heat extra virgin olive oil in a wide skillet and fry zucchini coins in batches until tender and deep golden brown on both sides (6-8 minutes). Transfer to a bowl lined with paper towels, toss with torn fresh basil, sea salt, and let rest to soften. Step 2: Bring a large pot of water to a rolling boil and season with salt. Drop spaghetti and cook until 2 minutes shy of al dente. Reserve 1.5 cups of starchy pasta water. Step 3: In a large skillet, lightly warm crushed garlic in 2 tablespoons olive oil over low heat for 1 minute, then discard garlic. Add three-quarters of the fried zucchini and mash lightly with a wooden spoon with a ladle of boiling pasta water to release their savory juices. Step 4: Transfer drained pasta into the skillet. Toss vigorously over medium heat while slowly adding finely grated Provolone del Monaco cheese, Parmigiano Reggiano, butter, and splashes of pasta water to create a glossy, creamy emulsion. Fold in remaining fried zucchini, fresh basil leaves, cracked black pepper, and serve immediately.
Spanakorizo with Halloumi
Vibrant Greek spinach and arborio rice dish simmered with scallions, fresh dill, lemon zest, and extra virgin olive oil, topped with golden pan-seared crispy halloumi cheese slabs.
Spanish Seafood Paella
Traditional saffron-scented Bomba rice cooked in a wide paella pan with jumbo shrimp, mussels, bell peppers, tomatoes, and smoky paprika.
Spicy Calabrian Chili Rigatoni
Al dente bronze-cut rigatoni tossed in a vibrant, creamy sauce of crushed Calabrian chilis, sweet shallots, garlic, tomato paste, vodka reduction, heavy cream, and freshly grated Parmigiano-Reggiano.
Tiropita
Prep Time: 25 minutes | Cook Time: 30 minutes Step 1: In a large bowl, crumble feta cheese and combine with whole milk ricotta cheese, grated kefalotyri cheese, beaten eggs, chopped fresh mint, fresh dill, ground nutmeg, salt, and black pepper until evenly mixed. Step 2: Lay a sheet of phyllo pastry on a clean work surface, brush generously with melted butter and olive oil, and cut lengthwise into 3 equal strips. Step 3: Place a tablespoon of cheese filling at the bottom end of each strip. Fold one corner over the filling diagonally to form a triangle, then continue folding up the strip flag-style until sealed. Brush the outer surface with melted butter. Step 4: Arrange cheese triangles on a baking sheet lined with parchment paper. Sprinkle with white sesame seeds and black sesame seeds. Bake at 190°C (375°F) for 25-30 minutes until puffed, golden, and shatteringly crisp. Drizzle lightly with warm wildflower honey before serving.
Whipped Feta Dip with Roasted Cherry Tomatoes & Honey
Silky, creamy whipped feta blended with Greek yogurt and garlic, crowned with blistered garlic-thyme roasted cherry tomatoes and warm honey-chili drizzle.
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